Step 2: Prep Work I

Add a small amount of oil to your skillet and turn on medium heat so it is nice and hot when your meat is ready. Gently wash off the steak and pat dry on a few paper towels. If you're not careful, your steak will crumble and disappear down your drain, so I'm serious about being gentle.

Step 3: Prep Work II

Flour and dredge the pieces of steak like you would anything else. I used about a cup of flour, a tiny bit of salt, LOTS of pepper, some Lawry's Seasoning Salt and garlic salt. I never really measure spices, so just guesstimate what you think will be right for you. Keep the extra flour mixture, you'll use it again later.

Step 4: Frying

Fry the steak until it is golden brown and crispy on both sides, being careful not to burn it or any flour that might have fallen into the pan. I had to do mine in two batches so it wouldnt be crowded in the pan. Move each batch directly to the Crock Pot when finished.

Step 5: Gravy

Adding a bit more oil if need be, dump the left-over flour into the skillet and slowly cook until it is a nice brick color. Meanwhile, dissolve a beef cube or two in some water . When the flour is cooked, add the now-beef stock and milk (I eye-ball this as well). You want to end up with a darkish brown liquid. Pour this over the meat in the Crock Pot and cook for 8-9 hours on low heat. If your gravy seems thin after a few hours, create a slurry of flour and water and add directly to the Crock Pot. That should thicken it up nicely.

Step 6: Dinner Is Served!

After a day of relaxing, pull the cubed steak out of the Crock Pot, add whatever sides you want, and you have a super simple, inexpensive, super comforting dinner ready by the time the big man walks in the door.